Prepare a half recipe of Perfectly Flaky Pie Crust.
Preheat oven to 375° with a rimmed baking sheet on the middle rack.
Roll cold dough into a disk and transfer to pie dish. Cut off overhanging dough, crimp edges, and brush with egg white. Line pie crust with foil and weigh down with beans.
Bake at 425° on the preheated baking sheet for 15 minutes. Remove foil and weights and bake for another 10 minutes. When done, reduce oven to 350°.
While pie crust is baking, fold together caramel sauce, butter, vanilla, and salt. Add eggs one at a time and mix until completely smooth.
Fill the baked pie crust with toasted pecan pieces. Spread salted caramel chocolate pieces on top, then arrange pecan halves over the chocolate.
Pour caramel filling evenly over the pie and tap the dish on the counter several times to release air bubbles. Cover the edges of the pie crust with foil to prevent burning.
Bake at 375° on the preheated baking sheet for 40-50 minutes, until the center barely jiggles when tapped. Cover the pie completely with foil if the pecans begin to burn.
Let pie cool for at least 2 hours. Sprinkle lightly with kosher salt before slicing.